Why make this recipe
Chocolate brownies are a classic dessert loved by many. They are rich, fudgy, and satisfying. Making brownies from scratch allows you to enjoy fresh, delicious treats without additives. With just a few ingredients, you can create something that pleases both kids and adults alike. Plus, the aroma of brownies baking in the oven is sure to fill your home with warmth and joy.
How to make Chocolate Brownie
Ingredients
- 150 g dark chocolate (50-60%)
- 120 g butter
- 160 g white sugar
- 75 g brown sugar
- 3 large eggs (important to be at room temperature; use 2 eggs for a fudgier result)
- 1.5 tsp vanilla extract
- 90 g all-purpose flour
- 30 g cocoa powder
- 1 tsp salt
- 50 g walnuts (optional)
Directions
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Preheat the oven to 170°C (340°F) without the fan or 160°C (320°F) with the fan. Line a baking pan with parchment paper. For better adhesion, you can use a non-stick spray, oil, or butter on the pan before placing the paper.
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Chop the chocolate and butter, and place them in a heat-resistant bowl.
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Melt the chocolate and butter using a water bath or microwave. If using a water bath, heat water in a saucepan without boiling. Place the bowl with chocolate and butter on top, ensuring it does not touch the water. Stir until completely melted. If using a microwave, heat for 30 seconds, then in 5-10 second intervals, stirring until liquid.
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In a medium to large bowl, whisk the eggs with white and brown sugar until the mixture becomes pale and thick, about 5 minutes. This step is essential for achieving a nice crispy top on your brownies.
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Slowly mix in the warm chocolate mixture and vanilla, stirring gently to ensure the eggs don’t cook.
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Sift the flour and cocoa over the chocolate mixture, add salt, and fold together gently with a spatula until no visible flour remains. Don’t overmix, as this could lead to a denser brownie.
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If using walnuts, chop them and fold them into the brownie batter with minimal mixing.
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Pour the batter into the prepared pan and smooth the top.
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Bake in the middle of the oven for about 30 minutes. When you insert a toothpick, it should come out moist but not covered in wet batter. For a more fudgy center, bake for about 25 minutes. For a more cooked texture, bake for 35 to 40 minutes, but be careful not to dry them out.
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Allow the brownies to cool for at least two hours before cutting. For clean cuts, clean your knife between cuts. A warm knife or a torch can also help make this easier.
How to serve Chocolate Brownie
Serve chocolate brownies as they are or with a scoop of vanilla ice cream on the side. They pair well with a drizzle of chocolate sauce or a dollop of whipped cream. You can also sprinkle powdered sugar on top for presentation.
How to store Chocolate Brownie
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can keep them in the refrigerator for up to a week. If you want to keep them even longer, consider freezing them. Wrap individual brownies tightly in plastic wrap and place them in a zip-lock bag. They can stay in the freezer for up to 3 months.
Tips to make Chocolate Brownie
- Use quality chocolate for the best flavor.
- Ensure your eggs are at room temperature for better mixing.
- Don’t rush the whisking step; it’s key for texture.
- Avoid overbaking to keep them fudgy.
Variation
You can add other ingredients like chocolate chips, caramel, or different nuts. For a mint twist, you could add mint extract or crushed mint candies.
FAQs
Q: Can I make brownies without eggs?
A: Yes! You can use applesauce or mashed bananas as a substitute, but the texture might change slightly.
Q: How can I tell when my brownies are done?
A: The toothpick test is the best method. It should come out with a few moist crumbs but not wet batter.
Q: Can I make brownies in advance?
A: Yes, you can make them a day ahead. Just store them properly to keep them fresh.
Chocolate Brownie
Ingredients
Method
- Preheat the oven to 170°C (340°F) without the fan or 160°C (320°F) with the fan. Line a baking pan with parchment paper.
- Chop the chocolate and butter, and place them in a heat-resistant bowl.
- Melt the chocolate and butter using either a water bath or microwave.
- In a medium to large bowl, whisk the eggs with white and brown sugar until pale and thick, about 5 minutes.
- Slowly mix in the warm chocolate mixture and vanilla, stirring gently.
- Sift the flour and cocoa over the mixture, add salt, and fold gently until no visible flour remains.
- If using walnuts, chop and fold them into the brownie batter with minimal mixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the middle of the oven for about 30 minutes. Adjust bake time for desired fudginess.
- Allow the brownies to cool for at least two hours before cutting.